Cornflake Balls (2 versions)

This is a recipe I got from a friend of a friend, these are so yummy! My kids devour them...

The old-fashioned recipe:

1 cup sugar
1 cup light corn syrup
1 1/2 cups crunchy peanut butter
1 tsp vanilla
6 cups cornflakes

In a microwave safe dish mix the first 4 ingredients together and microwave just until bubbly. Pour over cornflakes and mix together. Drop balls onto wax paper or tin foil. Let cool and enjoy.






Healthier alternative to the original recipe:


1 cup sugar
1 cup brown rice syrup
1 1/2 cups natural crunchy peanut butter
1 tsp vanilla
6 cups organic or non-genetically modified corn flakes



In a microwave safe dish mix the first 4 ingredients together and microwave just until bubbly. Pour over cornflakes and mix together. Drop balls onto wax paper or tin foil. Let cool and enjoy.

Cous Cous with Peanut Sauce

It's the new Mac and cheese! At least it might be at my house, since my kids loved it and don't really care for mac and cheese (weird I know). I got this recipe from The Vegan Spoonful (click the link to see a picture). I made a few slight alterations such as using regular milk instead of soy, and also halved the recipe (it was plenty for us plus leftovers), but otherwise my version is almost the same.

Peanut Sauce:

1 Tbsp olive oil
1/2 small onion, finely chopped
1 large or 2 small cloves garlic, chopped
1/2 cup creamy natural peanut butter
1 and 1/2 cups vegetable broth (or hot water with bouillon)
1/2 tsp chili powder
salt to taste
1/4 tsp ground black pepper
1/4 cup milk

Saute onions and garlic in olive oil for about 5 minutes, or until tender. Stir in peanut butter and allow it to melt a little. Add vegetable broth and whisk until smoothly incorporated. Add spices and simmer on medium-low heat, covered, for about 10-15 minutes, stirring occasionally. Mix in milk and simmer for an additional 5 minutes.

Cous Cous

1 cup dry cous cous
1 T olive oil
1 t vegetable bullion powder (I used chicken)
1/4 t paprika
1 cup boiling water

Stir olive oil, bouillon powder, and paprika into dry cous cous until thoroughly mixed. You can do this right in your serving bowl. Stir in boiling water and cover for 5 minutes. Remove lid and fluff with a fork. Serve peanut sauce over hot cous cous. Enjoy!

EASY Peanut Butter Cookies

So easy and very good...you won't believe they only have 3 ingredients!

1 C chunky peanut butter (or creamy)
1 C. sugar
1 egg

Combine peanut butter, sugar and egg. Drop by teaspoon on greased cookie sheet. I always press my cookies down with my hand. Bake at 350 for 12-15 minutes.
*This recipe has been with me for a long time...probably because it's so easy to remember! :)

Reese's Peanut Butter Balls

1 cup of peanut butter

1 Stick of butter

2 cups of powdered sugar

Mix in a medium sized bowl. Roll into balls. Dip into melted dipping chocolate. make 40 pieces.

Reese's Peanut Butter Cookies

30-48 mini Reese's cups (one bag)

1/2 cup softened butter

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1/2 cup peanut butter

1/2 tsp. vanilla
1 1/4 cup flour

3/4 tsp. soda

1/2 tsp. salt

combine butter, sugars, egg, vanilla and peanut butter in a bowl (or mixer). Mix until smooth. Combine flour, soda and salt. Add to creamed mixture and chill. Roll in small balls. Place in greased mini-muffin tin. Bake at 375 degrees for 8-10 minutes. Remove and immediately press mini Reese's (top up) into cookie. Cool for 10 minutes and carefully spoon out of pan. YUM!!!!

No Bake cookies

You've probably all made these ... just another idea for summer treats when you don't want to turn on the oven! They do have peanut butter--sorry Hailey. :(

2 C white sugar
1/4 C unsweetened cocoa powder
1/2 C milk
1/2 C margarine
1 t vanilla
1 pinch salt
1/2 C peanut butter
3 C quick cooking oats

In a large saucepan over medium heat, combine sugar, cocoa, milk, and margarine. Bring to a boil, stirring occasionally. Boil for one minute. Remove from heat and stir in vanilla, salt, peanut butter, and oats.

Drop by rounded spoonfuls onto waxed paper. Allow to cool for 1 hour. Store in an airtight container.

Dark Chocolate Peanut Butter Cake

This cake is RICH and super yummy. I use the PB frosting to go between the cake layers, and thee dark chocolate frosting to go on the outside. Goes great with homemade vanilla ice cream to balance it out!

Dark Chocolate Cake:

1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
3/4 teaspoon salt
1/3 cup vegetable oil
1 1/2 teaspoons baking soda
1 1/2 cups hot water
1 3/4 cups all purpose flour
2 large eggs
1 1/2 teaspoons vanilla extract

Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Place sugar, cocoa, and salt in large bowl. Pour in oil (do not mix). Place baking soda in medium bowl; stir in 1 1/2 cups hot water (mixture will bubble up). Add baking soda mixture to cocoa mixture and, using electric mixer, beat until cool, about 1 minute. Beat in flour, then eggs and vanilla. Transfer batter to prepared pan.

Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)

Peanut Butter Frosting:

1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Dark Chocolate Frosting:

2 2/3 cups Powdered Sugar
3/4 cup unsweetened cocoa
6 tablespoons Butter
1 tablespoon milk -- more if needed
1 teaspoon vanilla

Combine powdered sugar and cocoa in bowl. Cream butter with 1/2 cup of the cocoa mixture in another bowl. Alternately add remaining cocoa mixture and milk; beat to spreading consistency. Stir in vanilla.

~Bethany S.

Peanut Butter Cereal Bars

These are so easy and yummy (unhealthy), and great for summer when you don't want to turn on the oven as much to make treats.

1 C corn syrup
1 C white sugar (I sometimes use half brown, half white)
1 C peanut butter
8 C breakfast cereal (I use 2 cups each of Chex, Cheerios, Corn Flakes, and Rice Crispies. Actually I don't really measure at all. It's also great w/just Rice Crispies or just Corn Flakes, or any combination)
Chocolate chips (optional)

Bring 1 cup corn syrup and 1 cup sugar to boil in a big pot. Remove from heat and stir in 1 cup peanut butter until melted. Stir in cereal until well coated, adding chocolate chips if desired at the end. Spread in greased 9X13 pan, or, if you're doing just corn flakes, spread out on greased jelly roll pan.

Peanut Butter Popcorn

1/2 cup sugar

1/2 cup honey

mix in a sauce pan and bring to a boil.

Once boiling, remove pan and add:

1/2 cup peanut butter

1 tsp. vanilla

Pour over 1-2 bags of popped popcorn (I prefer Kettle corn)

Make sure the popcorn is in a large bowl, it makes a ton!!

And it is so good served hot!!

Reese’s Bars

Ingredients:
1 cup white granulated sugar
1 cup white corn syrup (Karo)
1 1/2 cup creamy peanut butter
6 cups Special K cereal
6 ounces chocolate chips
6 ounces butterscotch chips

Directions:
On stove or using microwave, boil sugar and syrup on high for 3 minutes; stirring constantly. Cool 1 1/2 minutes and add peanut butter, blend well. Cook or microwave 2 minutes; stir well. Add cereal, stir until well coated. Press into 9x13 pan. Melt chips together. Spread over cereal mixture. Cool. Cut into squares. (by Becky)